Slow Cooker Chicken Pot Pie Soup Recipe

Introduction

Enjoy the comforting flavors of a classic chicken pot pie in a warm, hearty soup form. This slow cooker chicken pot pie soup is an easy, satisfying meal perfect for busy days and chilly evenings.

Ingredients

• 2 pounds chicken breasts (boneless, skinless, cubed)
• 2 cups red potatoes, cubed
• 16 ounces mixed vegetables (frozen)
• 2 ½ cups water
• 3 tablespoons chicken bouillon paste
• 1 ½ cups whole milk
• ¾ cup all-purpose flour
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper

Instructions

1. Step 1: Lightly grease the container of a slow cooker to prevent sticking.
2. Step 2: In a small bowl, whisk together the milk, flour, onion powder, garlic powder, salt, and pepper until smooth.
3. Step 3: Bring water to a boil in a 3 or 4-quart saucepan.
4. Step 4: Stir in the chicken bouillon paste and whisk until fully dissolved.
5. Step 5: Add the milk and flour mixture to the saucepan, whisking constantly to avoid lumps.
6. Step 6: Cook over medium heat, whisking often, until the mixture thickens, about 3 minutes.
7. Step 7: Remove the thickened sauce from heat.
8. Step 8: Place the cubed chicken breasts, cubed potatoes, and frozen mixed vegetables into the prepared slow cooker.
9. Step 9: Pour the thickened sauce into the slow cooker and stir to combine all ingredients evenly.
10. Step 10: Cover and cook on high for 3 to 4 hours or on low for 6 hours, stirring occasionally, until the chicken is cooked through and the potatoes are tender.
11. Step 11: During the last 30 minutes of cooking, tilt the slow cooker lid slightly ajar to allow some liquid to evaporate and the sauce to thicken further.
12. Step 12: Serve the soup warm and enjoy the cozy flavors.

Tips & Variations

• For a creamier soup, substitute half-and-half for whole milk.
• Add fresh thyme or rosemary for an herby twist.
• Use chicken thighs instead of breasts for juicier meat.
• Swap mixed vegetables with fresh carrots, peas, and corn if preferred.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. The soup may thicken upon cooling; add a splash of water or milk when reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken breasts to ensure even cooking and safe internal temperatures.

Can I prepare this soup without a slow cooker?

Yes, you can cook the ingredients in a large pot on the stove over low heat. Simmer covered for about 1 to 1 ½ hours or until the chicken and potatoes are tender, stirring occasionally.

Slow Cooker Chicken Pot Pie Soup Recipe

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★★★★★

4.9 from 720 reviews

This Slow Cooker Chicken Pot Pie Soup combines tender chicken, hearty potatoes, and mixed vegetables in a creamy, flavorful broth. Made easy with simple ingredients and slow-cooked to perfection, it’s a comforting, warming dish that captures all the cozy goodness of classic pot pie in a delicious soup form.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 3-6 hours
• Total Time: 3 hours 15 minutes to 6 hours 15 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 pounds chicken breasts (boneless, skinless, cubed)
• 2 cups red potatoes, cubed
• 16 ounces mixed vegetables (frozen)

Soup Base

• 2 ½ cups water
• 3 Tablespoons chicken bouillon paste
• 1 ½ cups whole milk
• ¾ cup all-purpose flour

Seasonings

• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper

Instructions

1. Prepare slow cooker: Lightly grease the container of a slow cooker to prevent sticking and make cleanup easier.
2. Make milk mixture: In a small bowl, whisk together the whole milk, all-purpose flour, onion powder, garlic powder, sea salt, and black pepper until smooth and well combined.
3. Boil water and dissolve bouillon: Bring 2 ½ cups of water to a boil in a 3 or 4 quart saucepan, then add chicken bouillon paste and whisk until fully dissolved.
4. Add milk/flour mixture to saucepan: Pour the milk and flour mixture into the boiling water and whisk continuously until the sauce thickens, about 3 minutes. Remove from heat once thickened.
5. Add ingredients to slow cooker: Place the cubed chicken breasts, cubed red potatoes, and frozen mixed vegetables into the prepared slow cooker.
6. Combine soup base: Pour the thickened sauce mixture over the ingredients in the slow cooker and stir gently to combine everything evenly.
7. Cook the soup: Cover and cook on high heat for 3 to 4 hours or on low heat for 6 hours. Stir occasionally to ensure even cooking and prevent sticking. The chicken should be cooked through and the potatoes tender by the end.
8. Thicken the soup: During the last 30 minutes of cooking, tilt the slow cooker lid slightly ajar to allow excess liquid to evaporate, helping the sauce thicken further.
9. Serve: Once cooked and thickened, stir well, then ladle the soup into bowls and serve warm for a comforting meal.

Notes

• Use boneless, skinless chicken breasts for quick cooking and tenderness.
• Frozen mixed vegetables are convenient, but fresh veggies can be used if preferred.
• Adjust salt and pepper seasoning according to taste.
• Keep the slow cooker lid slightly open near the end to achieve a thicker broth consistency.
• Serve with crusty bread or biscuits for a complete meal experience.

Keywords: Chicken pot pie soup, slow cooker soup, creamy chicken soup, comforting soup, easy chicken soup, slow cooker recipe